Peaches and Cream Scones
Peaches and Cream Scones
Recipes
Gluten Free
Sweets
Ingredients
- 2 cups almond flour
- ¼ cup Swerve, Granular
- 3 tbsp coconut flour
- 2 tsp baking powder
- ¼ tsp salt
- 1 large egg
- ¼ cup heavy cream
- ½ tsp vanilla extract
- 1 medium peach, chopped
Instructions
- Preheat oven to 325F and line a large baking sheet with parchment paper.
- Whisk together the almond flour, Swerve, coconut flour, baking powder, and salt. Add the egg, cream, and vanilla extract and stir until the dough comes together. Stir in the chopped peaches.
- Turn the dough out onto the prepared baking sheet and pat into a rough circle, 7 to 8 inches in diameter. Use a sharp knife to cut into 8 even wedges. Separate carefully and space out on the baking sheet.
- Bake 25 to 30 minutes, until golden brown and firm to the touch. Remove and let cool on the pan.
Makes 8 scones.
Peaches and Cream Scones
Nutrition Facts Serving Size 1 scone Servings 8 |
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Calories 200 |
Total Fat 16g |
Total Saturated Fat 3.5g |
Cholesterol 35mg |
Sodium 210mg |
Total Carbs 15g |
Dietary Fiber 5g |
Sugars 4g |
Swerve 6g |
Protein 7g |
Net Carbs: 4g |